Paleo Taiyaki
Indulge in the delightful fusion of tradition and wellness with Paleo Taiyaki — a grain-free twist on the beloved Japanese fish-shaped pastry. This recipe features a wholesome blend of almond flour, tapioca flour, and coconut flour to create a soft, golden exterior, while staying completely gluten-free and Paleo-friendly. Brimming with flavor, the sweet filling options, like Paleo-friendly red bean paste, chocolate, or mashed sweet potato with honey, make each bite absolutely irresistible. Easy to prepare in a traditional taiyaki pan, this show-stopping treat is perfect for special occasions or a cozy dessert night. Ready in just 35 minutes, this healthy and nostalgic recipe transforms a classic into a guilt-free indulgence you’ll savor warm, fresh, and endlessly customizable. Perfect for fans of creative clean eating and Japanese-inspired cuisine!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup tapioca flour
- 0.25 cup coconut flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 1 cup coconut milk
- 2 large eggs
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil (melted)
- 0.5 cup compliant Paleo sweet filling (e.g., Paleo red bean paste, Paleo chocolate, or mashed sweet potato with honey)
Instructions
Preheat your taiyaki pan over medium heat and lightly brush it with coconut oil.
In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, and sea salt.
In a separate bowl, whisk together the coconut milk, eggs, honey, vanilla extract, and melted coconut oil until smooth and well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until a smooth batter forms.
Spoon a small amount of batter into the taiyaki pan, just enough to coat the bottom of the fish-shaped mold.
Add about 1 to 2 teaspoons of your desired Paleo-compliant filling to the center of the batter in each mold. Be careful not to overfill.
Cover the filling with more batter, ensuring it completely covers the filling and fills the mold without overflowing.
Close the taiyaki pan and cook for about 2 to 3 minutes on each side, or until the taiyaki is golden brown and cooked through. Flip the pan occasionally for even cooking.
Remove the taiyaki from the pan and let it cool slightly on a wire rack before serving.
Repeat with the remaining batter and filling until all are cooked. Enjoy warm!
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1474 mg | 64% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 74.4 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 333 mg | 26% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 941 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
